Swordfish with watercress puree, tarragon egg yolk and seaweed
The day before, season the fish loin with salt and pepper and roll tightly in cling film, refrigerate until needed.
Place the egg yolks, tarragon and salt in a zip bag and place in a water bath at 70C for 1 hour, strain and pass in a piping bag to serve.
Heat the oil to 190C and fry the seaweed for 1 minute until crispy.
Place the butter, onion and garlic in a pan, and cook on low for 5 minutes. Add the peeled and thinly sliced potato and cook for 3 minutes. Add the watercress and wet with stock.
Cook for 5 minutes and puree.
Slice the fish into 1-inch medallions, and pan roast the swordfish loin in a nonstick pan with a little oil for 2 minutes each side.